This is an excellent way of preparing in a casserole or stew-pan a guinea fowl which is no longer young.
Draw the guinea fowl and put aside the liver.
Brown the guinea fowl in a saucepan with diced lean green bacon (or diced streaky mildly cured bacon) and a few pickling onions.
Top up to half the height of the bird with a mixture of white wine and stock, add the sliced carrots and a bunch of mixed herbs and simmer the whole thing gently for about 2 hours, either in the pan or on the fire or in a casserole in the oven.
Half an hour before serving, add some button mushrooms, and just before serving fry the guinea fowl's liver in butter, mashing it into the sauce which has by now been well reduced.
Serve sippets of fried bread with this.